the only reason im leaning towards the Acunto is because it seems that every pizzeria napoletana has the ferrara.. i know it sounds like a stupid reason but that's the only i can find...

also is very difficult to find even pictures of different Acuntos! the only ones i've found on the internet are from japan...

a strange fact is that the 2 stores that i've found that had acuntos, changed them.. i dont know why.. (Pomo had one, and now has acunto forni, UPN NYC now in the other location has Ferrara). are they not so good? :O ?

i was wondering if you guys could give more facts to differentiate them in order to see which one is better

I'd say that they are both great ovens, but wouldn't say there is no difference at all. There are quite a few differences as you can see. When it comes to baking Neapolitan pizza, I don't think you would go wrong with either. Just from an aesthetic perspective, I prefer the Acunto. I don't think I could give you a functional reason to choose one over the other however. The only thing I would try to learn more about is the floor in the Acunto. I don't know if it is better than the SF with respect to longevity, but the decks in some SF's seem to wear out surprisingly fast.

Both are great ovens and I'm sure you'll get accustomed to whichever one go with. Since you're looking to take the oven mobile, I would study the specifications from your dealer to maybe see if there are construction details that would make you choose one over the other.

For what it's worth, Motorino's newest location (Williamsburg, Brooklyn) uses a Stefano. Pies that come out of either location are about the same quality. In the end the pizza is about the hands around the oven.

I'm curious to hear about how you'll set up the mobile operation; flatbed, covered?

Both are great ovens and I'm sure you'll get accustomed to whichever one go with. Since you're looking to take the oven mobile, I would study the specifications from your dealer to maybe see if there are construction details that would make you choose one over the other.

For what it's worth, Motorino's newest location (Williamsburg, Brooklyn) uses a Stefano. Pies that come out of either location are about the same quality. In the end the pizza is about the hands around the oven.

I'm curious to hear about how you'll set up the mobile operation; flatbed, covered?

Cheers

is all new.. for long time i thought i was getting the mobile SF.. so that wasn't an issue..

now that im conviced with the acunto ( ) i guess i'll have to think about that..

they gave me the option though, of five fixed steel legs, and four removable steel columns..